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Note: For the record, I like this better sans chicken. Maybe it's the pregnancy {this girlie is a vegetarian, I think} or maybe it's just better that way. Derek likes the meat-factor, though, so I make it with chicken and just pick it out of mine. Anyway- thought I'd let you know. You'll have to decide which way you like it best.
RECIPE: Chicken Tomato Spinach Alfredo Pasta
Ingredients:
spaghetti noodles {sorry... I'm really bad at pasta quantities}
1 lb. chicken breast
2 Tbsp. (ish) EVOO
1 c. (ish) frozen spinach
1 can diced tomatoes, drained
1 pkg. Western Family {Seriously, this is the BEST!} Alfredo mix
milk
butter
Parmesan cheese, shredded
salt/pepper, to taste
Directions:
First get your water boiling and cook spaghetti noodles according to package directions.
Meanwhile, in a frying pan, dice the chicken breast(s) and brown the chicken in the EVOO over medium-high heat. Make sure the chicken is cooked through.
Also meanwhile {you should have time for both chicken and sauce; pasta takes a while}, prepare the alfredo sauce according to package directions. {This only takes a couple of minutes... it's quick, easy, cheap, and so yummy!}
When the spaghetti is nearly done (about a minute or so shy), add the frozen spinach to it. Let the pasta finish and the spinach defrost and blanche. Then remove from heat and drain.
Add the chicken, diced tomatoes, and alfredo sauce to the pasta/spinach pot. Toss well to coat/mix. Season with salt and freshly ground pepper- to taste.
Serve warm with fresh Parmesan cheese on top... and garlic bread on the side {mmm}. Enjoy!